| 1 Pkg | Schneider’s Jalapeno Chicken Sausages, diced |
| 4 cups | chicken stock |
| 2 tbsp | olive oil |
| 1 | large onion, finely chopped |
| 1 | leek, white part only, sliced |
| 3 | carrots, diced |
| 2 | garlic cloves, minced |
| 156 ml | can tomato paste |
| 1 tsp | coriander |
| 1/4 tsp | cayenne (optional) |
| 1 tsp | salt |
| 1 | small bunch kale, stems removed, chopped, about 8 cups |
| 540 ml | can lentils, drained and rinsed grated Monterey Jack Cheese |
Heat a large, wide saucepan over medium. Add oil, then sausages. Cook the sausage until it begins to brown and then remove to a plate. Add onion, leek, carrots and garlic to pan. Cook until onion starts to soften, about 3 min. Stir in tomato paste, coriander, salt, sausages. Continue to cook, stirring frequently, until flavor develops, 5 more min. Pour in 4 cups of chicken stock. Bring to a boil. Stir in kale and reduce heat to medium. Cover and gently boil, stirring occasionally, until kale is tender, 5 to 7 min. Stir in lentils. If soup is too thick, stir in more water. Ladle soup into bowls. Sprinkle with jack cheese. Serve immediately.
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